Make extra coriander chutney because it goes superbly with lots of other crunchy veg and can also be served alongside your favourite deep-fried snacks as a dip
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | British |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 219 |
| Fat | 16g |
| Saturates | 3g |
| Protein | 1g |
| Carbs | 8g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
To make the coriander chutney, chop the green chilli, peel the garlic cloves and grate the ginger.
2
Soak the cashew nuts in hot water for 10 minutes.
3
Blitz the chilli, garlic, ginger, cashews, olive oil, honey, herbs, lemon juice and sugar in a blender until smooth.
4
Place the tenderstem broccoli in a steamer basket set over a saucepan of simmering water and cover.
5
Cook for 5-10 minutes or until tender-crisp, then drain.
6
Transfer to a serving plate, top with the coriander chutney and serve.